Who knew that a simple combination of white beans, rosemary, and roasted garlic could create such a comforting and flavorful soup? This recipe is a testament to the magic of simple ingredients.
Ingredients:
For the Roasted Garlic:
- 3 heads garlic
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups vegetable or chicken broth
- 3 (14.5 ounce) cans white beans, rinsed
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup Parmigiano Reggiano (Parmesan cheese), grated (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Roast the Garlic:
- Preheat oven to 350°F (180°C).
- Remove the top 1/8 inch of each garlic head.
- Drizzle the oil over the exposed garlic.
- Wrap each garlic head tightly in aluminum foil.
- Roast for 60-90 minutes, or until the garlic is soft and golden brown.
Make the Soup:
- Heat the olive oil in a large saucepan over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the chopped garlic and cook for 1 minute, until fragrant.
- Stir in the broth, white beans, and rosemary. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Squeeze the roasted garlic cloves from their skins into the soup.
- Using an immersion blender or a regular blender, puree the soup until smooth.
- Stir in the Parmesan cheese and lemon juice.
- Season with salt and pepper to taste.
Serve warm with crusty bread and a sprinkle of additional Parmesan cheese, if desired.
Tips:
- For a creamier soup, reserve some of the cooking liquid from the beans and blend it with a portion of the soup before combining everything.
- If you prefer a chunkier soup, simply mash the roasted garlic cloves with a fork and stir them into the soup without blending.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Enjoy the warm, comforting flavors of this Rosemary and Roasted Garlic White Bean Soup!
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